Yalla Market
Turkish Red Lentil Soup (Mercimek Çorbası) Recipe
Turkish
⏱ 40 mins
Easy
6 servings
Merhaba, my dear! It sounds like you're looking for something comforting and delicious, perhaps a dish you'd enjoy at a lovely restaurant. How about we whip up a classic Turkish Red Lentil Soup, or Mercimek Çorbası? It's a heartwarming, flavorful soup that's incredibly popular and so easy to make. It's perfect for a cozy dinner, full of rich flavors and a beautiful creamy texture. You'll feel like you're dining in a charming Turkish eatery right from your own kitchen! This soup is packed with goodness, offering approximately 250 calories, 15g protein, 35g carbohydrates, and 7g fat per serving.
Ingredients
- red lentils
- onion Buy: Onion Powder · ₺55.99
- garlic Buy: Garlic Marinated Chicken · ₺149.99
- Biryağ Sunflower Oil Buy: Biryağ Sunflower Oil Large · ₺299.99
- Söke Flour Buy: Söke Flour · ₺44.99
- Tat Tomato Paste Buy: Tat Tomato Paste Large · ₺88.99
- dried mint Buy: Dried Mint · ₺34.99
- Dried Adani Chilli Pepper Buy: Dried Adani Chilli Pepper · ₺119.99
- salt Buy: Salt · ₺29.99
- black pepper
Preparation
- Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
- Finely chop the onion and mince the garlic.
- In a large pot, heat 2 tablespoons of Biryağ Sunflower Oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in 1 tablespoon of Söke Flour and cook for 2 minutes, stirring constantly, to create a roux.
- Add 1 tablespoon of Tat Tomato Paste and cook for 1 minute, stirring to combine with the flour mixture.
- Pour in the rinsed lentils and 6 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more hot water until it reaches your desired consistency.
- For the topping: In a small pan, melt 1 tablespoon of Biryağ Sunflower Oil over low heat. Add 1 teaspoon of dried mint and 1/2 teaspoon of Dried Adani Chilli Pepper. Cook for about 30 seconds until fragrant, being careful not to burn the spices.
- Ladle the hot soup into bowls. Drizzle a spoonful of the spiced oil topping over each serving.
- Serve immediately with a wedge of lemon on the side, if desired, for an extra burst of freshness.
Pro Tips
- A squeeze of fresh lemon juice just before serving truly brightens the flavors of this soup.
- Serve with warm Arabic bread for dipping – it's a match made in heaven!
- For an even richer flavor, you can use chicken or vegetable broth instead of water.